Breakfast On The Go
I'm definitely one of those people who savor their extra five minutes in bed in the morning, so overnight oats have been my best friend for a very long time. They're easy to prep at night and can be eaten quickly in the morning whilst getting ready for work. But some days I like to sleep in a little extra and I typically end up skipping breakfast.
Well, lo and behold, J had the brilliant idea of baking the same ingredients I typically use in overnight oats into a healthy breakfast cookie (Leave it to him to find a way to eat desert for breakfast).
They're not too sweet, chewy and chocolatey and overall pretty damn delicious!
3 ripe bananas (mashed)
1/3 cup peanut butter (we used crunchy!)
1/3 cup coconut oil
1 tsp vanilla
3 1/4 cup gluten-free rolled oats
1/4 cup gluten-free all purpose flour
1 tsp baking soda
1/2 tsp salt
organic cane sugar or brown sugar for dusting the tops.
1/2 cup of your choice of add ins (we used Enjoy Life's allergen free chocolate chunks, walnuts and dried cranberries)
Preheat oven to 350 degrees.
Combine the wet ingredients, mashed bananas, peanut butter, coconut oil and vanilla, in a bowl. Separately, combine dry ingredients leaving out the sugar for dusting and the "add-ins". Add the dry ingredients to the wet in three parts and mix thoroughly until the dough comes together and lifts off the sides of the bowl (it actually looks a bit more like a chunky oat mixture and less like traditional cookie dough, that's totally normal, don't get scared and add more flour). lastly mix in your toppings. Spoon the dough in large dollops onto a greased baking tray and sprinkle tops with sugar for a bit of crunchy sweetness on top (this is totally optional).
Bake for 10-12 minutes or until cookies appear a nice golden brown on the bottom.
Voila! Breakfast to go for your busy mornings :)